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Ingredients:
3 tubes of buttermilk biscuits-I used the jumbo biscuits
1 C. Splenda
2 tsp. Cinnamon
1/2 C. Agave Nectar
1/2 C. dried Cranberries
1/4 C. Chopped Walnuts
1 C. unsalted butter
Directions
Mix the Splenda and cinnamon together in a medium bowl. Cut the buttermilk biscuits into quarter sections and gently roll the biscuit pieces in the Spenda and cinnamon mixture. Make sure to cover the biscuits fully. Drop the coated pieces into a bundt cake pan although I didn't have one of those so I used a springform pan which worked perfect. Between the biscuit layers sprinkle the walnuts and cranberries. Place 1/2 cup of the leftover Splenda and cinnamon mix, Agave nectar, and 1 cup of unsalted butter into a saucepan and bring to a boil. Once it starts to boil remove from the heat. Carefully drizzle the mixture over the biscuit pieces. If you use a springform pan be sure to place on a cookie sheet so that the butter doesn't ooze all over the oven. Bake for 30 minutes at 350 degrees. Cool slightly in upright position and if using a bundt cake pan tip over onto a plate to remove but if using a springform pan you can just remove the outside and serve this delicious Monkey bread!
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